Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts

Wednesday, January 18, 2012

Meyer Lemon Cheesecake with Coconut Crust

Oohhhh this is so good! I know it is a terrible choice for healthy eating, but every now and then a treat like this is essential. When I realized that our daughter had arrived a day early and that she was going to be with us for dinner, I decided that the cheesecake would become the only birthday cake we were likely to have with her, even though it is a bit early. She and her fellow loved it and I sent a huge piece along with them for the journey, too. Then Sweetie and I had another piece for breakfast...decadent.

You don't really need Meyer lemons to make this cheesecake. Regular lemons or limes or Key limes all would work just fine. With limes I would use a graham cracker crust and a little cinnamon in the crust instead of vanilla wafers and coconut, but for lemon cheesecake the coconut is sublime. This cake is actually a version of one I made a while back HERE.

I only have the one photo, but hope to add another one tomorrow. Happy Birthday a little early K!

Meyer Lemon Cheesecake with Coconut Crust

1 1/2 tablespoons butter, softened
1 ½ cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter

Rub a little of the butter in the bottom of a 9” spring form pan. Use the rest of the butter to butter the sides of the pan. Line the bottom with a circle cut out of baking parchment paper.

Mix the wafer crumbs, coconut and melted butter together until well mixed. Pour the crumb mixture into the bottom of the pan. Spread out with clean fingers, making the layer as even as possible, with some of the mixture pushed up the sides about a half inch to an inch. Using the bottom of a flat bottomed glass, press the mixture down and press the mixture up against the sides. Sides will be uneven in height. Refrigerate the pan 5 minutes.

Bake in a preheated 350 degree F. oven for 7 minutes. Remove from oven and cool on a wire rack. When cool, wrap the whole pan, on the outside, in heavy duty foil. Turn oven temperature down to 325.

Have everything at room temperature.
1 ½ lbs cream cheese
1 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
¼ teaspoon vanilla
2 teaspoons grated peel of Meyer lemon zest, colored part only
1 (14 oz.) can sweetened condensed milk
1 cup sour cream
½ cup Meyer lemon juice (about 4-6 lemons), seeds removed
4 large eggs

Using an electric mixer, on low speed, beat the cream cheese just to soften. Scrape bowl and beaters often throughout the rest of the recipe. Add the sugar in a slow stream, beating on low just until mixed. Add the flour, salt, vanilla, zest and beat on low just to mix. Add the sweetened condensed milk and sour cream. Beat on low just until mixed. With mixer running on low speed, add the lemon juice in a slow stream, beating just until mixed. Add the eggs, one at a time, mixing each in before adding the next egg. Beat last egg in just until mixed.

Pour the filling into the prepared crust. Place the foil-wrapped pan into a large roasting pan. Place pans in oven and fill roasting pan with hot water until water is half way up the cheesecake pan. Bake for 1 hour, or until filling is set, but center is still a bit jiggly.

Remove roasting pan from oven carefully. Remove cheesecake pan from roaster water bath and place on wire rack. Run a sharp small knife around the sides of the pan to loosen and keep the cheesecake from cracking as it cools. Cool at room temperature. When cool, remove foil wrapping, wrap in plastic and refrigerate 4 hours or overnight.

To serve, remove from refrigerator. Run a sharp knife around the pan sides to loosen the cheesecake. Remove the pan sides. Slide the cheesecake onto a serving plate and bring to room temperature.

If desired, frost the sides of the cake with whipped cream and pat on some toasted coconut. Garnish with whipped cream and thin lemon slices. (No time for this decoration last night.) Serve thin slices of the cheesecake, using a knife which has been run under (or dipped into) hot water, then wiped dry.

Sunday, April 26, 2009

Daring Bakers' April Magic

It’s the end of April and the Daring Bakers are out in force. Time for another visit to the Land of St. Honore’. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Not so long ago in the Land of St. Honore’, the fairy godmother received an urgent summons from the castle.

Cinderella, now called Ella to distance her from her sordid past, was on the board of a charity. As is often the case these days just being a do-gooder wasn’t enough. She had been “asked” to provide a “Spectacular” dessert for an upcoming event and it was supposed to be something that she had baked herself. Now she had been a whiz at cleaning everything from the chamber pots to the fireplaces at her stepmother’s place, but no one had trusted her with baking since the fiasco of the well burnt cookies.

Her fairy godmother arrived and heard her tale of woe. “What did you have in mind”, she asked?

“Well, the only things in the castle kitchen include some plain cream cheese, plain cream, plain sugar, plain eggs, plain butter and the usual pantry items like crackers. I suppose there are some fresh strawberries, too. I can’t imagine that anything grand enough to be a centerpiece could come of all that.”

Ah, she certainly was a forgetful princess, wasn’t she? Didn’t she remember the transformations necessary to get her to the ball, all those years ago?

Wasting no time, “Bibity-bobbity-boo!”, cried the fairy godmother with a swirl of her magic wand. This time there were no gourds involved, but instead Ella saw a glorious cheesecake, crowned with strawberries and decorated with whipped cream stars appear on the counter in the kitchen.

“I’m sorry I doubted you”, she said breathlessly. “Now how do you suppose I’m going to carry that to the event in my Pumpkin SUV?”

But her fairy godmother had flown off to her yoga class, leaving Ella to call for her footmen. Surely they would figure it out. A cheesecake like this isn’t created every day.

If you’d like to work a little magic of your own, the recipe for the cheesecake can be found here.

The additions I used to make Ella’s fairy godmother’s version include adding 1 teaspoon of lemon zest to the batter, not using any liquor, and adding ½ teaspoon cinnamon to the crust mixture. The top is decorated with sliced strawberries.

Small stars of whipped cream are piped on the sides

and a swirl is piped on the top near the center. I didn’t wave a wand or cry any magic words, but this cheesecake is an easy one and really doesn’t require magic, just careful attention to the recipe and a few hours of your time.

For the water bath part, I used a double layer of heavy duty foil to wrap the bottom and sides of the springform pan and that was successful. No water infiltrated the foil, so the crust was dry and delicious.

This is a truly spectacular cheesecake, not just because it looks awesome, but because it isn’t too sweet, it has a rich, soft and creamy texture and, if left almost plain, has true cheesecake flavor. Try it and see!

Since the challenge this month encourages imagination, do visit other Daring Bakers’ blogs to see what magic has been created in hundreds of ways! Click here for the blogroll.

A huge ‘Thank you!’ to Jenny for choosing such a great challenge recipe!